Monday, April 12, 2010
Where Have You Been All My Life Pea Soup
Yesterday I made one of those recipes that makes me feel stupid for not having invented it or even heard of. I'm not a practical cook. My repertoire of go-tos is very small. Pesto pea soup is going in that mental file. It's easy, cheap, healthy, and delicious. The recipe is so simple I hardly need to write anything. It's exactly what you think it will be: carrot, onion and celery are simmered in stock until tender, add a pound or two of frozen peas and simmer a few more minutes until it seems done, then blend the hell out of it.
I used one onion, one carrot, and one rib of celery, plus 2 lbs of frozen peas, and a quart of chicken stock (the final product had a thick texture, about the consistency of heavy cream). To this I added a quarter cup of basil pesto. The recipe calls for using more pesto to garnish the soup when you eat it, but I found the pesto I stirred in to be almost more than enough. The sweetness of the basil and peas needs to be tempered with a little salt. I prefer to leave fine-tuning like that to the diner, so keep a salt shaker handy when you sit down to eat this.